Carb Smart Philly Cheesesteak-Style Soup

Under 50g of Carbs

with Ground Turkey and DIY Cheesy Ciabatta Croutons

7 min

Difficulty: 1/3

A playful twist on the iconic Philly Cheesesteak, this cozy carb smart soup has all the flavours of of the classic sandwich, full of peppers, onions, mushrooms, turkey and cheesy DIY croutons. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Ground turkey • Green pepper • Mushrooms • Yellow onion • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Beef stock powder (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) (soy, sulphites).

Allergens

Barley

Walnuts

Oats

Rye

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Utensils

Parchment Paper

Baking Sheet

Large Pot

Measuring Spoons

Measuring Cups

Tags

Under 50g of Carbs

Ingredients

Ground Turkey

250 g

Ciabatta Roll

1 unit(s)

Green Bell Pepper

1 unit(s)

Mushrooms

113 g

Yellow Onion

1 unit(s)

Cheddar Cheese, shredded

0.25 cup

Cream Cheese

2 unit(s)

Cream

56 mL

Beef Stock Powder

7.5 g

Cream Sauce Spice Blend

10 g

Oil

1 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Quarter mushrooms.
Peel, then cut onion into 1/4-inch pieces.
Core, then cut pepper into 1/2-inch pieces.

To a parchment-lined baking sheet, add mushrooms, peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
Roast in the top of the oven for 12-14 min, stirring halfway through, until tender.

Meanwhile, in a large pot, heat 1/2 tbsp (1 tbsp) oil over medium-high.
When hot, add onions and turkey. Cook for 4-6 min, breaking up turkey into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
Add Cream Sauce Spice Blend and stock powder. Cook for 1 min, stirring often, until fragrant.

Add cream cheese and 2 cups (4 cups) water. Stir to combine, then bring to a boil over high.
Once boiling, reduce heat to medium-low. Simmer for 4-5 min, stirring occasionally, until soup thickens slightly.
Remove from heat, then add cream. Stir to combine.

Meanwhile, cut bun into 1-inch pieces.
On another parchment-lined baking sheet, toss bun pieces with 1/2 tbsp (1 tbsp) oil, then season with salt and pepper.
Gather the bun pieces toward the centre of the baking sheet, then sprinkle cheese over top. Toast in the middle of the oven, for 5-6 min, until lightly golden.

Meanwhile, when veggies are done roasting, discard of any liquid on baking sheet and add veggies to the soup. Season with salt and pepper, then stir to combine.
Divide soup between bowls. Top with croutons.